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To prepare the recipe, place 16 ounces of finely chopped semisweet or dark chocolate into a medium-sized bowl. Heat 1 2/3 cups heavy cream in a small saucepan until it simmers, and pour it over the chocolate. Place plastic wrap over the bowl to let it stand for 10 minutes. Remove the plastic wrap, and mix the cream and chocolate until smooth. Add 1 teaspoon pure vanilla extract and 1/2 teaspoon coarse salt. Pour the mixture into a 9-inch pie tray, and cover it with plastic wrap. Chill the chocolate in the fridge for 3 hours or until it sets.

Use a 1-inch scoop, a melon baller or a teaspoon to create the truffles, setting the pieces onto a sheet of parchment paper. Coat the hands with cocoa to roll each piece into a ball, placing the truffles onto a parchment-coated baking sheet. Refrigerate the truffles for approximately 15 minutes or until set, and roll them in cocoa, sprinkles, chopped nuts, colored sugar or luster dust. Store them with plastic covering in the fridge for up to two weeks.